This dish highlights the bounty of Spring using roasted Asparagus, peas, and baby tomatoes mixed with an Italian blend cheese, bits of salty prosciutto and rich ricotta.
parchment paper or non stick silicone baking mat optional
Ingredients
Roasted Asparagus
1/2lbasparagustrimmed, washed and dried
1tbspolive oil
pinchsaltKosher
Frittata
8largeeggs
1/4cup milkwhole
1/2tspItalian dried herbs
1/4tsppaprikasweet
1/4tsponion powder
1/8-1/4tspsaltKosher
1cupricotta cheese
1/2 cupItalian blend cheeseshredded
2ozprosciuttochopped
1cupcherry tomatoeshalved
1cuppeasfrozen. Once cooked, drain well and pat dry with a paper towel to remove excess moisture.
1cupasparagusroasted (yield from above)
1/4cupparmesan cheesegrated
non stick spray
1tbspparsley fresh, finely chopped for garnish (optional)
Prevent your screen from going dark
Instructions
Roasting asparagus
Preheat oven to 400°F. Trim the tough asparagus bottom ends. Wash and dry thoroughly and place on a parchment paper lined (optional to use parchment) baking sheet.
Add tablespoon of olive and pinch of kosher salt and toss well to evenly coat each asparagus spear. Ensure that the spears are evenly spaced and roast for 20 minutes or until tender. NOTE: If the asparagus you are roasting is very thin, roast for 10 minutes.
Remove from the oven and baking sheet and allow to cool. Once cooled, chop into 2 inch pieces to yield about 1 cup.
Leave oven set to 400ºF for the frittata.
Frittata
To prepare peas, cook 1 cup to package directions. Once cooked, drain well and pat dry with a paper towel to remove excess moisture.
Spray a 3qt casserole dish with nonstick spray. Spray well so the frittata can be cut and easily served.
In a medium bowl, whisk eggs together with dried Italian herbs, onion powder, paprika and milk.
Add Italian shredded cheese, tomatoes, peas, prosciutto, asparagus spears and ricotta. Stir until blended.
Pour into the prepared casserole dish. Top with grated parmesan cheese and place in preheated oven and bake 40 minutes. The frittata will be done when the center is set and edges are lightly golden.
Remove from the oven, garnish with finely chopped parsley (optional), cut into quarters and serve with your favorite breakfast side dish.
Notes
Nutrition
Serving: 1quarterCalories: 382kcal
Nutritional information is calculated online and should be used as a guide.